Brooklyn Kitchen may have lost its longtime leasee, The Meat Hook, this year after it moved to its own cushy abode on Graham Avenue, but the cooking supply store/gourmet grocer/culinary education center intends to remain Williamsburg’s go-to purveyor for humanely-raised and responsibly-sourced animal products.
In celebration of their 10-year-anniversary, owners Taylor Erkkinen and Harry Rosenblum have officially relaunched the space with a new, full-service butcher counter, featuring both whole animals and grab-and-go selections from award-winning American producers—think grass-fed beef from Meiller Farm, lamb from Sullivan Farms, pork shoulders and jowls from Heritage Foods and dry-aged steaks from DeBragga Meats. A variety of charcuterie is available as well, including hot dogs from Ithaca’s The Piggery; Swiss-style weisswurst sausage from StarWurst in Queens; Mangalitsa bacon from Mosefund Farm, New Jersey; paté and mortadella from Oregon’s Olympia Provisions; fig and pork salami from Charlito’s Cocina in Long Island City, deli meats from Indiana’s Smoking Goose, and cured and uncured bacon from Tender Belly in Denver.
Also upping the protein quotient is an expansive seafood section—custom manufactured by The Brooklyn Kitchen’s neighbor, Advance Steel Fabrication—specializing in a seasonally-rotating roster of pristine fish and shellfish, including East and West Coast oysters, as well as mussels, clams, smelts and porgy, Rhode Island squid, Sullivan County farmed rainbow trout, cured and smoked products from Greenpoint’s own Acme Fish, and Iliamna Red Salmon, prepared at the Mt. Kisco Smokehouse. And to further set themselves apart from Whole Foods, The Brooklyn Kitchen is drawing on its celebrated educational program. Staff at the ready will share recipes and offer assistance and tips, from properly searing pork chops to insight on mastering ceviche.
It goes a long way in filling the Black Angus steer and Berkshire hog–sized hole, recently left behind by The Meat Hook.
100 Frost Street, Williamsburg